Saturday, December 31, 2011
Sweet and Sour ham (great for leftover ham)
Lightly brown 2 and 1/2 cups diced ham and 1/3 cup chopped green pepper in 2 TBS oil. Mix 1 and 1/2 TBS cornstarch 3/4 cup water, 1/2 cup pineapple juice, 1 and 1/2 TBS vinegar, 2 TBS brown sugar,, 1 and 1/2 TBS prepared mustard, and dash of pepper. Add to ham, cook and stir until transparent. Add 1/2 cup pinepapple tidbits. Serve over rice. Easy and delicious.
Sunday, December 18, 2011
Oven roasted green beans
Ingredients
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Sunday, December 11, 2011
chocolate mint pie
INGREDIENTS
1Pillsbury® Pet-Ritz® frozen deep dish pie crust1
1/4cups milk1package (4-serving size) chocolate pudding and pie filling mix (not instant)
1cup semisweet chocolate chips
4oz cream cheese, softened
1/2cup powdered sugar
1/4teaspoon peppermint extract
3to 5 drops green food color
2cups frozen (thawed) whipped topping
2thin rectangular chocolate and green mints, unwrapped.
DIRECTIONS
1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. 2 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. 3 In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping. 4 Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator. .
1Pillsbury® Pet-Ritz® frozen deep dish pie crust1
1/4cups milk1package (4-serving size) chocolate pudding and pie filling mix (not instant)
1cup semisweet chocolate chips
4oz cream cheese, softened
1/2cup powdered sugar
1/4teaspoon peppermint extract
3to 5 drops green food color
2cups frozen (thawed) whipped topping
2thin rectangular chocolate and green mints, unwrapped.
DIRECTIONS
1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. 2 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. 3 In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping. 4 Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator. .
Sunday, December 4, 2011
edible ornament cupcakes
Ingredients
Cupcakes
Colorful frosting
Red and green candy such as M&Ms
Mini Reeses Peanut Butter Cups
Pretzels
Instructions
1.To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with colorful frosting.
2.Decorate with festive icing and candies (we used red and green M&Ms Minis), then top each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for an ornament hanger. Don't forget to save one for Santa.
Sunday, November 27, 2011
Non edible cinnamon Christmas ornaments
Ingredients makes about 12
1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3/4 cup applesauce
2 tablespoons glue
Directions
1.In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
2.Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
3.Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.
1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3/4 cup applesauce
2 tablespoons glue
Directions
1.In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
2.Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
3.Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.
Friday, November 18, 2011
Dipped Cookies
Dipped Cookies
Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.
1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper
Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.
Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.
1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper
Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.
Sunday, November 13, 2011
easy microwave hot fudge sauce
1 cup sugar
3 TBSP cornstarch
3 TBSP unsweetened chocolate (cocoa)
dash salt
3 TBSP butter
1 tsp. vanilla
1 cup hot water
Combine sugar and cornstarch, add chocolate and salt. Mix well; add 1 cup hot water; mix well. Put in microwave until it starts to bubble. (maybe about 2 minutes). Stir and return until thickened. (maybe another minute or two). Stir again and add remaining ingredients. Serve over ice cream.
3 TBSP cornstarch
3 TBSP unsweetened chocolate (cocoa)
dash salt
3 TBSP butter
1 tsp. vanilla
1 cup hot water
Combine sugar and cornstarch, add chocolate and salt. Mix well; add 1 cup hot water; mix well. Put in microwave until it starts to bubble. (maybe about 2 minutes). Stir and return until thickened. (maybe another minute or two). Stir again and add remaining ingredients. Serve over ice cream.
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